Golden quinoa, anti inflammatory quinoa recipe
A high-contrast, anti-inflammatory masterpiece featuring golden quinoa infused with toasted turmeric, topped with smoke-kissed chickpeas and a zesty tahini drizzle.
Equipment
- 1 Fine-mesh strainer
- 1 Heavy-bottomed saucepan
- 1 - Cast iron skillet
Ingredients
- 1 cup Golden Quinoa rinsed thoroughly
- 2 cups Vegetable broth low sodium
- 1.5 tsp Ground Turmeric high curcumin preferred
- 1/2 tsp Freshly cracked black pepper
- 1 can 15 oz Chickpeas, patted bone-dry
- 1 tbsp Smoked paprika
- 2 tbsp Avocado oil
Garnish:
- Fresh pomegranate seeds
- Mint leaves
- Shaved radish
Instructions
The Toast
- In a dry saucepan, toast the rinsed quinoa for about 3 minutes. Stir continuously until the aroma shifts—nutty, warm, slightly reminiscent of popcorn.
The Infusion
- Add turmeric and black pepper directly into the dry quinoa, coating each grain before liquid is introduced. Pour in the vegetable broth and bring to a simmer. Cook for 15 minutes.
The “Aggressive” Char
- Heat avocado oil in a cast-iron skillet until shimmering. Add chickpeas and resist the urge to stir. Let them sit undisturbed for 3 minutes to develop a deep, smoky crust. Toss, then repeat briefly.
The Steam
- Once quinoa is cooked, remove from heat. Place a clean kitchen towel under the lid and let it sit for 5 minutes. This absorbs excess moisture, ensuring maximum fluffiness.
Assemble
- Spoon the golden quinoa into bowls. Top with charred chickpeas. Finish with pomegranate seeds, mint, and radish for brightness and contrast.
Video
Notes
🎥 Video Guide (for visual reference only — this is not our exact recipe)